Zucchini String Bean And Eggplant Stew Recipes

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EGGPLANT, ZUCCHINI AND SWEET RED PEPPER STEW



Eggplant, Zucchini and Sweet Red Pepper Stew image

Makes a great veggie main meal!

Provided by Barbara Ann Ring

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h20m

Yield 4

Number Of Ingredients 15

1 eggplant, cut into 1 inch cubes
¼ cup olive oil
1 cup chopped onion
5 cloves garlic, chopped
½ cup Basmati rice
1 zucchini, cut into large chunks
1 large red bell pepper, chopped
3 fresh tomatoes, diced
1 cup Marsala wine
1 ½ cups water
½ teaspoon salt, or to taste
¼ teaspoon red pepper flakes
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
1 sprig fresh rosemary, chopped

Steps:

  • Place eggplant in a colander and sprinkle with salt.
  • Heat olive oil in a Dutch oven or large pot. Rinse eggplant and pat dry. Saute until slightly browned. Stir in onion and saute until transparent. Stir in garlic and saute for 2 to 3 minutes.
  • Stir in rice, zucchini, red bell pepper, tomatoes, wine, water, salt and red pepper flakes. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender.
  • Remove from heat and stir in basil, parsley and rosemary.

Nutrition Facts : Calories 402.3 calories, Carbohydrate 50.7 g, Fat 14.5 g, Fiber 6.3 g, Protein 5.5 g, SaturatedFat 2.1 g, Sodium 1054.3 mg, Sugar 16.5 g

GREEN BEAN, ZUCCHINI AND POTATO STEW



Green Bean, Zucchini and Potato Stew image

Categories     Soup/Stew     Potato     Vegetable     Stew     Vegetarian     Wheat/Gluten-Free     Green Bean     Zucchini     Spring     Healthy     Vegan     Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 8

1/4 cup olive oil
1 cup chopped onion
1 pound fresh green beans, trimmed, halved crosswise
1/4 teaspoon cayenne pepper
8 ounces zucchini, cut into 1-inch-thick slices
8 ounces russet potatoes, peeled, cut into 1-inch cubes
3/4 cup chopped fresh Italian parsley
1 28-ounce can Italian-style tomatoes, drained, juices reserved, tomatoes chopped

Steps:

  • Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté 5 minute Add green beans and cayenne pepper and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoes and their juices over vegetables. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve warm or at room temperature.

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